Hawaiian Pineapple Cake is a moist, tropical dessert that brings the sweet, juicy flavor of crushed pineapple into a soft cake topped with rich cream cheese frosting. Optional coconut and chopped nuts enhance the tropical experience, making it a perfect dessert for potlucks, picnics, or any occasion where a light, fruity treat is welcome.

Why You’ll Love This Recipe

This cake is not only easy to make, but also wonderfully flavorful and moist, thanks to the undrained crushed pineapple. There’s no need for oil or butter in the batter—fruit juice does the work. The cream cheese frosting adds creamy depth, while optional coconut and nuts give it texture and an island-inspired flair. It’s a great make-ahead dessert that holds up beautifully and serves a crowd.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour
2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 can (20 oz) crushed pineapple in its own juice (do not drain)
1 cup chopped nuts (optional)

For the Cream Cheese Frosting:

½ cup butter (1 stick), softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
1 ½ cups confectioners’ sugar

Optional Garnish:

Shredded coconut
Extra chopped nuts

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan and set aside.
Mix the Cake Batter:
In a large bowl, stir together the flour, sugar, eggs, baking soda, vanilla extract, and a pinch of salt until well combined.
Add the entire can of crushed pineapple, including the juice, and mix until incorporated.
If using, fold in the chopped nuts.
Bake the Cake:
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
Prepare the Cream Cheese Frosting:
In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add vanilla extract, then gradually beat in the confectioners’ sugar until fully blended and fluffy.
Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Garnish (Optional):
Sprinkle shredded coconut and additional chopped nuts over the frosting for a decorative and flavorful finish.

Servings and timing

Servings: 12–16 servings
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes

Variations

Tropical Twist: Add ½ teaspoon coconut extract to the cake batter or frosting.
Spiced Pineapple Cake: Add a pinch of cinnamon or nutmeg for a warm spice note.
Nut-Free Version: Omit the nuts if allergies are a concern or if you prefer a smoother texture.
Sheet Cake to Layer Cake: Bake in two 9-inch round pans for a layered presentation.
Decorative Finish: Top with fresh pineapple slices or maraschino cherries for extra visual appeal.

Storage/Reheating

Storage: Store the cake covered in the refrigerator for up to 5 days.
Freezing: Freeze the cake (unfrosted or frosted) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving: Serve chilled or allow to come to room temperature before enjoying.

FAQs

Can I use pineapple chunks instead of crushed pineapple?

Crushed pineapple is preferred for even moisture and distribution. If using chunks, chop finely and ensure the total amount matches the recipe.

Do I need to drain the pineapple?

No, use the juice as well—it adds essential moisture and flavor.

Can I make this cake ahead of time?

Yes, it can be made a day in advance and stored in the refrigerator.

How do I toast the coconut?

Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway, until golden.

Can I make cupcakes with this batter?

Yes, divide the batter into lined muffin tins and reduce baking time to about 18–22 minutes.

Is this cake overly sweet?

The sweetness is balanced by the tangy frosting. You can reduce the sugar slightly if desired.

Can I use low-fat cream cheese?

Yes, but it may result in a slightly softer frosting.

What nuts work best?

Walnuts or pecans are great options, but almonds or macadamia nuts can also complement the tropical flavor.

Can I add coconut to the batter?

Yes, ½ cup of shredded coconut can be mixed into the batter for extra texture.

Hawaiian Pineapple Cake

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Author: Olivia
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Bring a taste of the tropics to your table with this Hawaiian Pineapple Cake! Incredibly moist and bursting with flavor from crushed pineapple and a luscious cream cheese frosting, this easy-to-make cake is topped with optional coconut and nuts for extra island flair. Perfect for potlucks, parties, or sunny day cravings!

Instructions

Preheat the Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Make the Cake Batter:
In a large bowl, mix flour, sugar, eggs, baking soda, vanilla extract, and salt until just combined.
Add crushed pineapple with juice and mix until smooth. Fold in nuts if using.
Bake:
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting:
In a medium bowl, beat butter and cream cheese until smooth. Add vanilla, then gradually mix in confectioners’ sugar until fluffy and fully incorporated.
Frost and Garnish:
Spread frosting evenly over the cooled cake.
Sprinkle with shredded coconut and/or chopped nuts for a decorative, tropical finish.

Notes

This cake tastes even better the next day—store it in the fridge overnight.
Add a dash of cinnamon or nutmeg to the batter for a cozy twist.
Serve chilled for an extra refreshing dessert.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American